This year we’re staying in Munich for Easter. My brother is chilling on Bali and most of my friends are not at home. After a week of rain the weather forecast was good and I’m sure are going to spent a relaxing weekend.There is no Easter without Easter ham, asparagus and lamb chops. Moreover, we usually eat a traditional Southtyrolean Easter bread called Fochaz, which comes either sweet (there are hens and bunnies which godparents give their godchildren on Easter) or salty with anise. This type of bread only tastes good on Easter and there is nothing better than a succulent Easter ham. This year I was absolutely enthusiastic about baking this special Easter bread by myself but I absolutely failed. Anise was probably the only thing about it that tasted like the original.I’ve already cooked our Easter menu already in advance for you (in order you have enough time to get the ingredients). Also, it was my first time to cook lamb, which was easier than I expected and tasted heavenly. Here comes the recipe and what you’ll need:

Briefly sauté the rack of lamb from each sides while you prepare the herb crust. Just one small tip from my mom – chop the herbs and garlic on the butter in order they won’t be blown away. Add the grated parmesan cheese and spread the herb butter on the rack of lamb. Put it in the oven for 20 minutes with 180 dregrees. While the lamb cooks you can prepare your side dishes, e.g. potato purée and carrots vichy. When the lamb is ready cut it into lamb chops and serve it. Our lamb was so delicious!